Shaun Kenworthy shares the 12-step recipe for a traditional English chicken roast

This Puja, let Brit boy Shaun Kenworthy help you binge right, with his festive 12-step traditional English-style chicken roast
Shaun Kenworthy's go-to Puja comfort food is an English chicken roast
Shaun Kenworthy's go-to Puja comfort food is an English chicken roast

This Pujo we’re breaking the mould and exploring some continental options. And who better than celebrity chef Shaun Kenworthy to guide us through it? The UK-born chef’s go-to Puja comfort food is a traditional English-style roast chicken. We got him to share the elaborate, 12-step recipe to the flavourful roast. 

<em>A traditional English chicken roast</em>
A traditional English chicken roast


Ingredients:

  • 1.5 kg chicken

  • 60 grams salt 

  • Bay Leaves (for the brine)

  • Peppercorn (for the brine)

  • 100 softened butter

  • 2 teaspoon black pepper

  • Fresh sage

  • 1 teaspoon corn flour

  • 1 tablespoon chopped parsley


For the Brining

  • We’ll start the day before by submerging a good sized chicken into a brining solution. 1.5kg of meat would be good and the brining solution will keep the chicken moist during cooking, even that dry grainy breast so it is well worth the effort. 

  • You’ll need to place the whole chicken into a vessel that is big enough to fully submerge your chicken and dissolve 60 grams of salt to each litre of water.

  •  Throw in a few peppercorns and some bay leaves in the mix. 

  • Once you’ve made enough to fully submerge, leave it in the solution, refrigerated for 18 to 24 hours.

  • Drain the bird well and pat it dry with kitchen paper. We’re not going to stuff it but were going to make a nice buttery basting that we’re going to rub all over. 

  • You’ll need 100g of softened butter. Smooth it over the skin of the bird and give it a liberal sprinkling of salt and freshly ground black pepper. 

  • Place into a roasting tray with around half an inch of water and roast in a pre-heated oven 20 to 25 mins per 500g or until the juices run clear at around 180°c.

  • Let the chicken rest for around 20 minutes while we make the gravy. Drain off those delicious buttery juices into a pan. 

  • Pop it onto the stove add a good pinch of dried or fresh sage. 

  • If you feel like it’s not enough in quantity, add some stock. 

  • There is going to be lots of flavour so you don’t have to do much more than thicken it with a little cornflour dissolved in water until you have the kind of coating consistency you desire. 

  • Finally, throw in some freshly chopped parsley and you’re ready to go before serving with, either mashed or roast potatoes, chipolata sausages and a selection of steamed or roasted vegetables.

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